Method, device and equipment for managing anti-inflammatory diet list of elderly patient

Abstract

The invention relates to the technical field of health management systems, in particular to a management method, device and equipment for an anti-inflammatory diet list of an elderly patient, and the method comprises the steps: obtaining delicious food data and data related to the nutrition and health of the elderly; based on the delicious food data and the data related to the nutrition and health of the elderly, constructing a diet knowledge graph of the elderly patients; acquiring feature data and demand data of the target elderly patient; based on the feature data, constructing a target diet portrait of the target elderly patient; based on the target diet portrait, extracting a target diet meeting the demand data from a diet knowledge graph of the elderly patient; based on the target diet, the personalized anti-inflammatory dietary nutrition set meal is recommended to the target elderly patient, and then the personalized anti-inflammatory dietary nutrition set meal suitable for the target elderly patient can be finally formed by considering multiple demands of the target elderly patient so as to be pushed to the target elderly patient.

Description

Technical Field

[0001] The present invention relates to the technical field of health management systems, and particularly to a management method, device and equipment for an anti-inflammatory diet list for elderly patients. Background Art

[0002] The health problems of the elderly have become the focus of social attention. Among the many health challenges faced by the elderly, the nutritional status is even more worrying. The incidence of malnutrition among the elderly in China is about 30%. Diet has pro-inflammatory and anti-inflammatory properties. The long-term chronic inflammation of the body caused by unreasonable diet is related to tumors, cardiovascular diseases, metabolic syndrome, depression, etc., and reduces the treatment effect.

[0003] If we blindly arrange the diet according to the anti-inflammatory properties, it will also cause the lack of other nutrients.

[0004] Therefore, how to reasonably arrange the diet of the elderly from the perspective of anti-inflammation to provide nutritional improvement for elderly patients is a technical problem that needs to be solved urgently at present. Summary of the Invention

[0005] In view of the above problems, the present invention provides a management method, device and equipment for an anti-inflammatory diet list for elderly patients that overcome the above problems or at least partially solve the above problems.

[0006] In a first aspect, the present invention provides a management method for an anti-inflammatory diet list for elderly patients, including:

[0007] Obtain food data and data related to the nutritional health of the elderly;

[0008] Based on the food data and the data related to the nutritional health of the elderly, construct a dietary knowledge graph for elderly patients;

[0009] Obtain the characteristic data and demand data of the target elderly patient;

[0010] Based on the characteristic data, construct a target dietary portrait of the target elderly patient;

[0011] Based on the target dietary portrait, extract the target diet that meets the demand data from the dietary knowledge graph of the elderly patients;

[0012] Based on the target diet, recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patient.

[0013] Preferably, based on the food data and the data related to the nutritional health of the elderly, constructing a dietary knowledge graph for elderly patients includes:

[0014] Based on the gourmet data and the data related to the nutrition and health of the elderly, determine the entity nodes of dishes, types of ingredients, specific ingredients, nutrients, cooking methods, flavors, and taboos;

[0015] Based on the entity nodes, through rule matching, determine the link relationships between any two of them, and the link relationships include any one or more of the following:

[0016] Contain, belong to, avoid, restrict, and be suitable for;

[0017] Based on the entity nodes and the link relationships, construct a dietary knowledge graph for elderly patients.

[0018] Preferably, based on the feature data, construct a target dietary portrait of the target elderly patient, including:

[0019] Based on the physiological aging characteristics, sociodemographic characteristics, nutritional health characteristics, and dietary preference characteristics of the target elderly patient, construct the dietary portrait of the target elderly patient.

[0020] Preferably, the sociodemographic characteristics include: the gender, age, region, living status, and family income status of the elderly patient;

[0021] The nutritional health characteristics include: the body mass index, daily physical activity level, allergy history, past medical history, risk of malnutrition screening, and risk of frailty of the elderly patient;

[0022] The dietary preference characteristics include: the cooking method preference, flavor preference, staple food preference, and common oil preference of the elderly patient.

[0023] Preferably, before extracting the target diet that meets the demand data from the dietary knowledge graph of the elderly patient based on the target dietary portrait, it further includes:

[0024] Determine the association between the dietary knowledge graph of the elderly patient and the target dietary portrait, including:

[0025] Determine the first association between the entity nodes of flavors and cooking methods in the dietary knowledge graph of the elderly patient and the dietary preference characteristics in the target dietary portrait respectively;

[0026] Determine the second association between the entity nodes of types of ingredients and specific ingredients in the dietary knowledge graph of the elderly patient and the nutritional health characteristics in the target dietary portrait respectively.

[0027] Preferably, based on the target diet, recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patient, including:

[0028] Determine the daily dietary nutrients of the target elderly patient based on the target diet;

[0029] Calculate the dietary inflammation index based on the daily dietary nutrients;

[0030] Adjust the dietary ranking of the target elderly patient based on the dietary inflammation index;

[0031] Recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patient based on the dietary ranking.

[0032] Preferably, calculating the dietary inflammation index based on the daily dietary nutrients includes:

[0033] Calculate the inflammation effect score of the daily dietary nutrients based on the daily dietary nutrients;

[0034] Use the NORMDIST function to transform the inflammation effect score of the daily dietary nutrients into a normal distribution to obtain the normal distribution result;

[0035] Calculate the dietary inflammation index based on the normal distribution result and the inflammation effect score of the daily dietary nutrients.

[0036] In a second aspect, the present invention also provides a management device for an anti-inflammatory diet list of elderly patients, including:

[0037] The first acquisition module is used to acquire food data and data related to the nutritional health of the elderly;

[0038] The first construction module is used to construct a dietary knowledge graph of elderly patients based on the food data and the data related to the nutritional health of the elderly;

[0039] The second acquisition module is used to acquire the characteristic data and demand data of the target elderly patient;

[0040] The second construction module is used to construct a target diet portrait of the target elderly patient based on the characteristic data;

[0041] The extraction module is used to extract the target diet that meets the demand data from the dietary knowledge graph of the elderly patient based on the target diet portrait;

[0042] The recommendation module is used to recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patient based on the target diet.

[0043] One or more technical solutions in the embodiments of the present invention have at least the following technical effects or advantages:

[0044] The present invention provides a management method for an anti-inflammatory diet list for elderly patients, including: obtaining food data and data related to the nutritional health of the elderly; constructing a dietary knowledge graph for elderly patients based on the food data and data related to the nutritional health of the elderly; obtaining the characteristic data and demand data of the target elderly patient; constructing a target dietary portrait of the target elderly patient based on the characteristic data; extracting a target diet that meets the demand data from the dietary knowledge graph of elderly patients based on the target dietary portrait; and recommending a personalized anti-inflammatory dietary nutrition package for the target elderly patient based on the target diet, so as to consider the multiple needs of the target elderly patient and finally form a personalized anti-inflammatory dietary nutrition package adapted to the target elderly patient and push it to the target elderly patient. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] By reading the detailed description of the preferred embodiments below, various other advantages and benefits will become clear to those of ordinary skill in the art. The drawings are only for the purpose of showing the preferred embodiments and are not considered to be a limitation of the present invention. Moreover, throughout the drawings, the same reference numerals are used to represent the same components. In the drawings:

[0046] Figure 1 shows a schematic flow chart of the steps of the management method for the anti-inflammatory diet list of elderly patients in the embodiment of the present invention;

[0047] Figure 2 shows a schematic diagram of the target dietary portrait of target elderly patient A in the embodiment of the present invention;

[0048] Figure 3 shows a schematic structural diagram of the management device for the anti-inflammatory diet list of elderly patients in the embodiment of the present invention;

[0049] Figure 4 shows a schematic structural diagram of a computer device for implementing the management method for the anti-inflammatory diet list of elderly patients in the embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0050] The exemplary embodiments of the present disclosure will be described in more detail below with reference to the drawings. Although the exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided so that the present disclosure can be more thoroughly understood and the scope of the present disclosure can be fully conveyed to those skilled in the art.

[0051] Embodiment 1:

[0052] The embodiment of the present invention provides a management method for an anti-inflammatory diet list for elderly patients, as Figure 1 shown, including:

[0053] S101. Obtain food data and data related to the nutritional health of the elderly;

[0054] S102. Based on the food data and the data related to the nutritional health of the elderly, construct a dietary knowledge graph for elderly patients;

[0055] S103. Obtain the characteristic data and demand data of the target elderly patient;

[0056] S104. Based on the characteristic data, construct a target dietary portrait of the target elderly patient;

[0057] S105. Based on the target dietary portrait, extract the target diet that meets the demand data from the dietary knowledge graph of elderly patients;

[0058] S106. Based on the target diet, recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patient.

[0059] First, for S101, obtain food data and data related to the nutritional health of the elderly. Specifically, the food data can be obtained from food websites or food books, and the data related to the nutritional health of the elderly can be obtained from the Dietary Guidelines for the Elderly, the Food Composition Table, the Dietary Guidelines for Residents, and the dietary guidelines related to various diseases.

[0060] Next, execute S102 to construct a dietary knowledge graph for elderly patients based on the food data and the data related to the nutritional health of the elderly.

[0061] Specifically, based on the food data and the data related to the nutritional health of the elderly, determine the entity nodes of dishes, types of ingredients, specific ingredients, nutrients, cooking methods, flavors, and taboos;

[0062] Based on the entity nodes, through rule matching, determine the link relationships between any two of them. The link relationships include any one or more of the following;

[0063] Contain, belong to, avoid, limit, and be suitable for;

[0064] Based on the entity nodes and the link relationships, construct a dietary knowledge graph for elderly patients.

[0065] In a specific implementation manner, to obtain the entity nodes of dishes and specific ingredients from the food data, it can be through entity retrieval or through entity classifier recognition, which is not limited here.

[0066] Obtain the types of food ingredients, nutrients, and nutrient contents from the Food Composition Table. Collect common geriatric diseases from geriatric medical books and medical record information, and extract statements describing the relationships between diseases and specific food ingredients, types of food ingredients, and nutrients from dietary guidelines or nutrition prescriptions for common geriatric diseases. For example, "The daily salt intake should not exceed 5g", "The daily dietary purine content should be controlled below 200mg", etc.

[0067] Based on these descriptions and their relationships with diseases, determine the link relationships between any two of them through rule matching. For example, if a certain dish contains specific food ingredients such as Chinese yam, peas, and black fungus, then determine the inclusion relationship between the dish and the specific food ingredients. For example, if the fat content of braised pork exceeds the standard and is harmful to cardiovascular and cerebrovascular diseases, then determine the avoidance or restriction relationship between the dish and the taboos.

[0068] The way of this rule matching can be determined by a relationship recognition model, which can be trained by a large number of statements with link relationships by annotating their link relationships.

[0069] Finally, construct a dietary knowledge graph for elderly patients through these entity nodes and link relationships. Specifically, connect each entity node by means of lines with link relationships to form a dietary knowledge graph for elderly patients.

[0070] Next, execute S103 to obtain the characteristic data and demand data of the target elderly patient. S104, based on the characteristic data, construct the target dietary portrait of the target elderly patient.

[0071] Among them, construct the dietary portrait of the target elderly patient based on the physiological aging characteristics, sociodemographic characteristics, nutritional health characteristics, and dietary preference characteristics of the target elderly patient.

[0072] For the target elderly patient, determine its characteristic data by asking.

[0073] Physiological aging characteristics include: organ function decline and metabolic function disorder.

[0074] For example, the physiological aging characteristics can be determined by asking about the medical history and other conditions of the target elderly patient. For example, the target elderly patient has gastrointestinal diseases, or the digestive function status, etc.

[0075] Sociodemographic characteristics include: the gender, age, region, living status, and family income of the elderly patient. These characteristics can be obtained by asking the target elderly patient.

[0076] The nutritional and health characteristics include: the body mass index (BMI) of elderly patients, the level of daily physical activity, allergy history, past medical history, malnutrition screening risk, and frailty risk. These characteristic data can be detected and screened through the hospital's detection equipment.

[0077] The dietary preference characteristics include: the preference for cooking methods, taste preferences, staple food preferences, and common oil preferences of elderly patients. These characteristics can be determined by asking the preferences of the target elderly patients.

[0078] The demand data refers to the demand conditions adapted to the physical conditions of the target elderly patients. For example, the sugar intake demand of patients with diabetes; the salt intake demand of patients with hypertension; the demand for the digestibility of ingredients by patients with gastrointestinal functional diseases, etc. This demand data can be determined by matching the characteristic data with the prevention of common diseases.

[0079] Next, execute S104 to construct the target dietary profile of the target elderly patient based on the characteristic data.

[0080] Since the characteristic data of each target elderly patient is different, the target dietary profiles constructed for each target elderly patient are also different.

[0081] The target dietary profile of the target elderly patient is used to describe the dietary situation adapted to the target elderly patient, including: sociodemographic characteristics, dietary preference characteristics, nutritional and health characteristics, etc.

[0082] As Figure 2 shown, the target dietary profile of target elderly patient A includes:

[0083] The sociodemographic characteristics of the target elderly patient A: male, 64 years old, from Guangdong, living in good condition, with a medium family income.

[0084] Dietary preference characteristics: soup-based, light taste, staple foods mainly rice and noodles, and the common oil is peanut oil.

[0085] Nutritional and health characteristics: BMI (30), level of daily physical activity: medium, allergy history: none, past medical history: diabetes, malnutrition screening risk: low, frailty risk: high.

[0086] After constructing the target dietary profile of the target elderly patient and before extracting the target diet that meets the demand data from the elderly patient dietary knowledge graph based on the target dietary profile, it also includes:

[0087] Determine the association between the elderly patient dietary knowledge graph and the target dietary profile, including:

[0088] Determine the first association between the entity nodes of flavors and the entity nodes of cooking methods in the dietary knowledge graph of elderly patients and the dietary preference characteristics in the target dietary portrait respectively;

[0089] Determine the second association between the entity nodes of food categories and the entity nodes of specific foods in the dietary knowledge graph of elderly patients and the nutritional and health characteristics in the target dietary portrait respectively.

[0090] S105. Based on the target dietary portrait, extract the target diet that meets the demand data from the dietary knowledge graph of elderly patients.

[0091] By determining the association between the dietary knowledge graph of elderly patients and the target dietary portrait, when determining the target diet, the target diet can be accurately and quickly selected according to this association.

[0092] For example, through the nutritional and health characteristics in the target dietary portrait, associate with the entity nodes of food categories and the entity nodes of specific foods in the dietary knowledge graph of elderly patients, and then further associate according to these two entity nodes in the dietary knowledge graph of elderly patients to screen out the appropriate target food categories and target specific foods. For example: staple food ingredients, root vegetables and fruits, etc.

[0093] On the other hand, from the dietary preference characteristics in the target dietary portrait, associate with the entity nodes of flavors and the entity nodes of cooking methods in the dietary knowledge graph of elderly patients, and then further associate according to these two entity nodes in the dietary knowledge graph of elderly patients to screen out the dishes that meet these flavors and cooking methods. For example: steamed dishes, soup dishes.

[0094] Finally, associate the above two aspects, and thus obtain specific dishes. For example, steamed perch, steamed meat soup, etc.

[0095] Next, these dishes need to be re-screened or optimized.

[0096] For example, since the target elderly patient has diabetes, then no sugar-added seasonings are added to these dishes, or added in moderation, and the staple foods preferred by the target elderly patient are all replaced with coarse grain types, etc. Of course, if there are other requirements, adjustments will continue to be made.

[0097] The above dishes are individual diets. If the number and types of dishes obtained are many, the integrated ones are the target diets that meet the target elderly patients.

[0098] After obtaining the target diet, execute S106. Based on the target diet, recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patient.

[0099] Specifically, based on the target diet, determine the daily dietary nutrients of the target elderly patient;

[0100] Calculate the dietary inflammation index based on daily dietary nutrients;

[0101] Adjust the dietary ranking of the target elderly patients based on the dietary inflammation index;

[0102] Recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patients based on the dietary ranking.

[0103] When determining the daily dietary nutrients of the target elderly patients based on the target diet, specifically, it is obtained through the link relationship between the dishes and nutrients in the dietary knowledge graph of the elderly patients.

[0104] After determining the daily dietary nutrients, calculate the dietary inflammation index, and the specific calculation method is as follows:

[0105] Calculate the inflammation effect score of the daily dietary nutrients based on the daily dietary nutrients;

[0106] Use the NORMDIST function to transform the inflammation effect score of the daily dietary nutrients into a normal distribution to obtain the normal distribution result;

[0107] Calculate the dietary inflammation index based on the normal distribution result and the inflammation effect score of the daily dietary nutrients.

[0108] The specific calculation formula is as follows:

[0109]

[0110] Where Z is the inflammation effect score of the daily dietary nutrients.

[0111] Use the NORMDIST function to transform the inflammation effect score of the daily dietary nutrients into a normal distribution, that is, a symmetric distribution state centered on 0. The NORMDIST function is a normal distribution function in EXCEL that can return the specified mean and standard deviation. Finally, double the normal distribution result, subtract 1, and then multiply by the inflammation effect score of the daily dietary nutrients to obtain the dietary inflammation index, that is, DII.

[0112] This dietary inflammation index (DII) is an objective tool for evaluating the overall dietary inflammation potential of the body. It is formulated based on the data of the impact of diet on 6 inflammatory markers. A positive value of the dietary inflammation index represents the pro-inflammatory potential of the dietary nutrient components, a negative value represents the anti-inflammatory potential, and 0 indicates no inflammatory effect.

[0113] Calculate the daily dietary intake according to the dietary inflammation index, adjust the dietary ranking of the target elderly patients according to the standard value of the dietary inflammation index of the daily diet, and recommend a personalized health care dietary nutrition package for the target elderly patients according to the dietary ranking. This dietary ranking is the ranking of the order of reasonable dietary arrangements and the daily intake.

[0114] One or more technical solutions in the embodiments of the present invention have at least the following technical effects or advantages:

[0115] The present invention provides a management method for an anti-inflammatory diet list for elderly patients, including: obtaining food data and data related to the nutritional health of the elderly; constructing a dietary knowledge graph for elderly patients based on the food data and the data related to the nutritional health of the elderly; obtaining the characteristic data and demand data of the target elderly patients; constructing a target dietary portrait of the target elderly patients based on the characteristic data; extracting target diets that meet the demand data from the dietary knowledge graph of the elderly patients based on the target dietary portrait; and recommending a personalized anti-inflammatory dietary nutrition package for the target elderly patients based on the target diets, so as to finally form a personalized anti-inflammatory dietary nutrition package adapted to the target elderly patients from multiple aspects of the needs of the target elderly patients and push it to the target elderly patients.

[0116] Embodiment 2:

[0117] Based on the same inventive concept, the embodiments of the present invention also provide a management device for an anti-inflammatory diet list for elderly patients, as Figure 3 shown, including:

[0118] The first acquisition module 301 is used to acquire food data and data related to the nutritional health of the elderly;

[0119] The first construction module 302 is used to construct a dietary knowledge graph for elderly patients based on the food data and the data related to the nutritional health of the elderly;

[0120] The second acquisition module 303 is used to acquire the characteristic data and demand data of the target elderly patients;

[0121] The second construction module 304 is used to construct a target dietary portrait of the target elderly patients based on the characteristic data;

[0122] The extraction module 305 is used to extract target diets that meet the demand data from the dietary knowledge graph of the elderly patients based on the target dietary portrait;

[0123] The recommendation module 306 is used to recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patients based on the target diets.

[0124] In an alternative embodiment, the first construction module 302 is configured to:

[0125] Based on the food data and the data related to the nutritional health of the elderly, determine entity nodes of dishes, types of ingredients, specific ingredients, nutrients, cooking methods, flavors, and taboos;

[0126] Based on the entity nodes, determine the link relationships between any two of them through rule matching, and the link relationships include any one or more of the following:

[0127] Contain, belong to, avoid, restrict, and be suitable for;

[0128] Based on the entity nodes and the link relationships, construct a dietary knowledge graph for elderly patients.

[0129] In an alternative embodiment, the second construction module 304 is configured to:

[0130] Based on the physiological aging characteristics, sociodemographic characteristics, nutritional health characteristics, and dietary preference characteristics of the target elderly patient, construct a dietary portrait of the target elderly patient.

[0131] In an alternative embodiment, the sociodemographic characteristics include: the gender, age, region, living status, and family income status of the elderly patient;

[0132] The nutritional health characteristics include: the body mass index, daily physical activity level, allergy history, past medical history, malnutrition screening risk, and frailty risk of the elderly patient;

[0133] The dietary preference characteristics include: the cooking method preference, flavor preference, staple food preference, and common oil preference of the elderly patient.

[0134] In an alternative embodiment, it further includes: an association module, configured to:

[0135] Determine the association between the dietary knowledge graph of the elderly patient and the target dietary portrait.

[0136] The association module is configured to:

[0137] Determine the first association between the entity nodes of flavor and the entity nodes of cooking method in the dietary knowledge graph of the elderly patient and the dietary preference characteristics in the target dietary portrait respectively;

[0138] Establish the second association between the entity nodes of types of ingredients and the entity nodes of specific ingredients in the dietary knowledge graph of the elderly patient and the nutritional health characteristics in the target dietary portrait respectively.

[0139] In an alternative embodiment, the recommendation module 306 is configured to:

[0140] Based on the target diet, determine the daily dietary nutrients of the target elderly patient;

[0141] Based on the daily dietary nutrients, calculate the dietary inflammation index;

[0142] Based on the dietary inflammation index, adjust the dietary ranking of the target elderly patient;

[0143] Based on the dietary ranking, recommend a personalized anti-inflammatory dietary nutrition package for the target elderly patient.

[0144] In an alternative embodiment, the recommendation module 306 is configured to:

[0145] Based on the daily dietary nutrients, calculate the inflammation effect score of the daily dietary nutrients;

[0146] Use the NORMDIST function to transform the inflammation effect score of the daily dietary nutrients into a normal distribution to obtain a normal distribution result;

[0147] Based on the normal distribution result and the inflammation effect score of the daily dietary nutrients, calculate the dietary inflammation index.

[0148] Embodiment III

[0149] Based on the same inventive concept, an embodiment of the present invention provides a computer device, as Figure 4 shown, including a memory 404, a processor 402, and a computer program stored on the memory 404 and executable on the processor 402. When the processor 402 executes the program, the steps of the above-mentioned management method for the anti-inflammatory diet list of elderly patients are implemented.

[0150] Among them, in Figure 4 , the bus architecture (represented by bus 400), bus 400 may include any number of interconnected buses and bridges. Bus 400 links together various circuits including one or more processors represented by processor 402 and memory represented by memory 404. Bus 400 can also link together various other circuits such as peripheral devices, voltage regulators, and power management circuits, which are well known in the art and thus will not be further described herein. The bus interface 406 provides an interface between the bus 400 and the receiver 401 and the transmitter 403. The receiver 401 and the transmitter 403 can be the same element, i.e., a transceiver, providing a unit for communicating with various other devices on the transmission medium. The processor 402 is responsible for managing the bus 400 and general processing, while the memory 404 can be used to store data used by the processor 402 when performing operations.

[0151] Embodiment IV

[0152] Based on the same inventive concept, an embodiment of the present invention provides a computer-readable storage medium, on which a computer program is stored, and when the program is executed by a processor, the steps of the above-mentioned management method for the anti-inflammatory diet list for the elderly are implemented.

[0153] The algorithms and displays provided herein are not inherently related to any particular computer, virtual system, or other device. Various general-purpose systems can also be used in conjunction with the teachings provided herein. The structure required to construct such systems will be apparent from the above description. In addition, the present invention is not directed to any particular programming language. It should be understood that the content of the present invention described herein can be implemented using various programming languages, and the above description of a particular language is for the purpose of disclosing the best mode of the present invention.

[0154] In the specification provided herein, a large number of specific details are set forth. However, it can be understood that the embodiments of the present invention can be practiced without these specific details. In some instances, well-known methods, structures, and techniques have not been shown in detail so as not to obscure the understanding of this specification.

[0155] Similarly, it should be understood that, in order to streamline this disclosure and assist in understanding one or more of the various inventive aspects, in the above description of the exemplary embodiments of the present invention, the various features of the present invention are sometimes grouped together in a single embodiment, figure, or description thereof. However, the disclosed method should not be construed as reflecting an intention that the claimed invention requires more features than are expressly recited in each embodiment. Rather, as reflected in each embodiment, the inventive aspects lie in less than all the features of the preceding single embodiment. Thus, the claims following the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of the present invention.

[0156] Those skilled in the art can understand that the modules in the devices in the embodiments can be adaptively changed and arranged in one or more devices different from the embodiments. The modules or units or components in the embodiments can be combined into one module or unit or component, and in addition, they can be divided into multiple sub-modules or sub-units or sub-components. Except for the fact that at least some of such features and / or processes or units are mutually exclusive, any combination can be used to combine all the features disclosed in this specification (including the accompanying claims, abstract, and drawings) and all the processes or units of any method or device so disclosed. Unless otherwise expressly stated, each feature disclosed in this specification (including the accompanying claims, abstract, and drawings) can be replaced by an alternative feature that provides the same, equivalent, or similar purpose.

[0157] In addition, those skilled in the art can understand that although some embodiments herein include certain features included in other embodiments rather than other features, the combination of features of different embodiments means that it is within the scope of the present invention and forms different embodiments. For example, in the detailed description, any one of the claimed embodiments can be used in any combination.

[0158] Each component embodiment of the present invention can be implemented in hardware, or in software modules running on one or more processors, or in a combination thereof. Those skilled in the art should understand that a microprocessor or a digital signal processor (DSP) can be used in practice to implement some or all of the functions of some or all of the components of the management device for the anti-inflammatory diet list for elderly patients and the computer device according to the embodiments of the present invention. The present invention can also be implemented as a device or device program (e.g., a computer program and a computer program product) for performing part or all of the methods described herein. Such a program implementing the present invention can be stored on a computer-readable medium, or can be in the form of one or more signals. Such signals can be downloaded from an Internet website, or provided on a carrier signal, or in any other form.

[0159] It should be noted that the above embodiments illustrate the present invention rather than limit the present invention, and those skilled in the art can design alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or steps not listed in the claim. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The present invention can be implemented by means of hardware including several different elements and by means of a suitably programmed computer. In the unit claims listing several devices, several of these devices can be embodied by the same item of hardware. The use of the words first, second, and third, etc. does not denote any order. These words can be interpreted as names.

Claims

1. A method for managing an anti-inflammatory diet list for elderly patients, characterized in that: include: Obtaining food data and data related to the nutritional health of the elderly; Based on the food data and the data related to the nutrition and health of the elderly, a dietary knowledge graph for elderly patients is constructed; Obtain characteristic data and demand data of target elderly patients; Based on the characteristic data, construct a target dietary profile of the target elderly patient; Based on the target dietary profile, extracting a target diet that meets the demand data from the elderly patient dietary knowledge graph; Based on the target diet, a personalized anti-inflammatory dietary nutrition package is recommended for target elderly patients.

2. The method according to claim 1, characterized in that Based on the food data and the data related to the nutrition and health of the elderly, a dietary knowledge graph for elderly patients is constructed, including: Based on the food data and the data related to the nutrition and health of the elderly, determining entity nodes of dishes, types of ingredients, specific ingredients, nutrients, cooking methods, tastes, and taboos; Based on the entity nodes, a link relationship between any two is determined through rule matching, and the link relationship includes any one or more of the following: include, belong to, avoid, limit and be appropriate; Based on the entity nodes and the link relationships, a dietary knowledge graph for elderly patients is constructed.

3. The method according to claim 1, characterized in that Based on the characteristic data, a target dietary profile of the target elderly patient is constructed, including: A dietary profile of the target elderly patients is constructed based on their physiological aging characteristics, socio-demographic characteristics, nutritional health characteristics, and dietary preference characteristics.

4. The method according to claim 3, characterized in that The sociodemographic characteristics include: gender, age, region, living status, and family income status of elderly patients; The nutritional health characteristics include: body mass index, daily physical activity level, allergy history, past medical history, malnutrition screening risk, and frailty risk of elderly patients; The dietary preference characteristics include: elderly patients' cooking method preferences, taste preferences, staple food preferences and commonly used oil preferences.

5. The method according to claim 1, characterized in that Before extracting a target diet that meets the demand data from the elderly patient diet knowledge graph based on the target diet portrait, the method further includes: Determining the association between the elderly patient dietary knowledge graph and the target dietary profile includes: Determine a first association between an entity node of taste and an entity node of cooking method in the elderly patient diet knowledge graph and a dietary preference feature in the target diet portrait; Determine the second association between the entity nodes of the ingredient types and the entity nodes of the specific ingredients in the dietary knowledge graph of elderly patients and the nutritional and health characteristics in the target dietary portrait.

6. The method according to claim 1, characterized in that Based on the target diet, a personalized anti-inflammatory dietary nutrition package is recommended for the target elderly patients, including: Based on the target diet, determining daily dietary nutrients for the target elderly patient; Calculating a dietary inflammation index based on the daily dietary nutrients; Based on the dietary inflammation index, adjusting the dietary order of the target elderly patient; Based on the dietary ranking, a personalized anti-inflammatory dietary nutrition package is recommended for target elderly patients.

7. The method according to claim 6, characterized in that Based on the daily dietary nutrients, the dietary inflammation index is calculated, including: Based on the daily dietary nutrients, calculating the inflammatory effect score of the daily dietary nutrients; The inflammatory effect score of the daily dietary nutrients is converted into a normal distribution using the NORMDIST function to obtain a normal distribution result; A dietary inflammation index is calculated based on the normal distribution results and the inflammatory effect scores of the daily dietary nutrients.

8. A management device for an anti-inflammatory diet list for elderly patients, characterized in that: include: The first acquisition module is used to acquire food data and data related to the nutrition and health of the elderly; A first construction module is used to construct a dietary knowledge graph for elderly patients based on the food data and the data related to the nutrition and health of the elderly; The second acquisition module is used to obtain characteristic data and demand data of target elderly patients; A second construction module is used to construct a target dietary profile of a target elderly patient based on the characteristic data; An extraction module, configured to extract a target diet that satisfies the demand data from the elderly patient diet knowledge graph based on the target diet portrait; A recommendation module is used to recommend a personalized anti-inflammatory dietary nutrition package for target elderly patients based on the target diet.

9. A computer device comprising a memory, a processor and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the program, the method according to any one of claims 1 to 7 is implemented.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the program is executed by a processor, the method according to any one of claims 1 to 7 is implemented.

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